thaiEasynon vegetariangluten freedairy freelow carb

Coconut Curry

Name: Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 500 g chicken breast (boneless, skinless, cut into bite-sized pieces); 1 cup coconut milk (full-fat, unsweetened); 1 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 1 pcs red bell pepper (sliced into thin strips); 1 pcs carrot (medium, thinly sliced on the diagonal); 100 g snow peas (trimmed); 2 tbsp red curry paste; 1 tbsp oil; 1 tbsp fish sauce; 1 tsp coconut sugar; 1 tbsp lime juice (freshly squeezed); 0.25 tsp salt; 1 pinch turmeric powder; 1 pinch cayenne pepper (optional, for extra heat); 0.25 cup basil leaves (fresh, Thai basil preferred, roughly torn); 2 tbsp cilantro (fresh, chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

8/10

A creamy, aromatic coconut curry with tender chicken and vibrant vegetables simmered in spiced coconut milk. This comforting one-pot dish balances warm spices with the natural sweetness of coconut. Ready in 40 minutes, it's a weeknight favorite that tastes even better the next day.

PREP

15m

COOK

25m

SERVES

1 CUP

432 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the chicken and vegetables.
1.Cut chicken breast into bite-sized 1-inch pieces.
2.Slice onion thinly, mince garlic, and grate ginger.
3.Slice bell pepper into thin strips and carrot diagonally.
saute · ~5 min
Sear the chicken.
Heat oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and sear until lightly golden on all sides, about 4 to 5 minutes. Remove chicken and set aside.
TIPDon't crowd the pan — sear in batches if needed for even browning.
saute · ~5 min
Build the aromatic base.
1.In the same pan, add sliced onion and sauté until softened (3 min).
2.Add garlic and ginger, cook until fragrant (1 min).
3.Add red curry paste and turmeric, stir continuously for 1 minute to bloom the spices.
TIPCook the paste until it deepens in color — this unlocks the full flavor of the spices.
simmer · ~3 min
Add coconut milk and bring to a simmer.
Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Add fish sauce, coconut sugar, and salt. Stir well and bring to a gentle simmer.
simmer · ~11 min
Cook the vegetables and return chicken.
1.Add carrot slices and simmer for 3 minutes.
2.Add the seared chicken, bell pepper, and snow peas.
3.Simmer gently for 8 to 10 minutes until chicken is cooked through and vegetables are tender-crisp.
TIPAvoid a hard boil — coconut milk can split. Keep it at a gentle bubble.
mix · ~1 min
Finish with lime juice and basil.
Remove pan from heat. Stir in fresh lime juice and torn basil leaves. Taste and adjust salt if needed. Add a pinch of cayenne for extra heat if desired.
garnish
Garnish with fresh cilantro and serve hot.
Ladle the curry into bowls and top with chopped cilantro. Serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Always shake the can of coconut milk well before opening to ensure the cream and liquid are combined.
2
Sear the chicken in batches if needed; overcrowding the pan steams instead of browns the meat.
3
Cook the red curry paste for a full minute until it darkens and becomes fragrant to bloom the spices.
4
Keep the curry at a gentle simmer, not a rolling boil, to prevent the coconut milk from splitting.
5
Add the snow peas and bell pepper in the last few minutes of cooking to keep them tender-crisp and bright.
6
Stir in the lime juice and basil only after removing the pan from heat to preserve their fresh, bright flavor.
7
For a thicker, richer sauce, use only the thick cream from the top of the coconut milk can for cooking, then stir in the thin liquid at the end.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken with extra-firm tofu (pressed and cubed) and use vegetable broth or water in place of fish sauce. This makes the dish fully plant-based while keeping it hearty and satisfying.

low carb / keto

Low-carb / keto

Skip the carrot and snow peas, and add more low-carb vegetables like zucchini, bamboo shoots, or spinach. Omit the coconut sugar or use a monk fruit sweetener to keep carbs low.

shrimp

Shrimp

Swap chicken for 400g of peeled, deveined shrimp. Add shrimp in the last 3 minutes of simmering so they cook through without becoming rubbery.

extra creamy

Extra creamy

Stir in 1 tablespoon of creamy peanut butter or cashew butter along with the coconut milk for a richer, nuttier, and thicker curry sauce.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Healthy Fats

Coconut milk provides medium-chain triglycerides (MCTs), which are a source of quick energy and may support metabolism.

✓

Good Source of Vitamin A

Carrots and red bell pepper are rich in beta-carotene, which the body converts into vitamin A for eye health and immune function.

✓

Anti-Inflammatory Spices

Turmeric and ginger contain curcumin and gingerol, compounds known for their anti-inflammatory and antioxidant properties.

✓

Lean Protein

Chicken breast is a lean source of high-quality protein, essential for muscle repair and satiety.

QUESTIONS?

Frequently asked questions

Yes, but the sauce will be thinner and less creamy. If using light coconut milk, reduce the simmering time and consider adding a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken.